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Peach Galette

Author: Marcy Masumoto

Crème Anglaise

An easy Crème Anglaise recipe.

Classic Terrine of Foie Gras

Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...

Empanada Dough

This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.

Panna Cotta

Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or...

Butter Pie Crust

Butter Pie Crust

Gazpacho

An easy Gazpacho recipe

Author: David Kamen

Chopped Liver

Author: Ruth Joseph

Café Au Lait Puddings

Author: Ruth Cousineau

Blueberry Cheesecake

Begin preparing the cheesecake one day before you plan to serve it.

Best Ever Barbecued Ribs

Author: Bon Appétit Test Kitchen

Atlanta Brisket

Author: Jean Anderson

Chocolate Mousse

Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.

Chocolate Mousse Pie

A quick and easy Chocolate Mousse Pie recipe

Author: James Cratin

Chocolate Cream Pie

This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.

Grilled Marinated London Broil

A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.

Homemade Ginger Beer

Author: Andrea Albin

Crème Fraîche

Crème Fraîche recipe

Ultimate Mud Pie

Author: Julie Loria

To Make an Excellent Cherry Bounce

Author: Stephen A. McLeod

Old Country Chopped Liver

Author: Robert Sternberg

Creamy Vanilla Frosting

This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .

Author: Allysa Torey

Open Faced Fresh Blueberry Pie

Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...

Author: Rose Levy Beranbaum

Key Lime Pie

This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

Tartar Sauce

This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .

Croissant Dough

It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make...

Author: Nancy Silverton

Pastry Dough

Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.

Author: Andrea Albin

Chilled Blueberry Soup

Author: Victoria Granof

Fruit Salad with Honey Lime Dressing

"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...

Classic Sauerbraten

A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.